Crispy Chicken Rice Paper Rolls

Ingredients

• 16 rice paper sheets (2 sheets per roll)
• 300 g chicken breast (cut into very small pieces after cooking)
• 2 carrots (grated)
• 1 iceberg lettuce (finely shredded)
• 0.5 botte green onion (sliced into rounds)
• 2 gousses garlic (minced)
• 7 g fresh ginger (grated)
• 5 tbsp soy sauce
• 5 tbsp sesame oil (for the filling)
• 3 tbsp oyster sauce
• 1 tbsp olive oil (for cooking the chicken)
• salt and pepper (to season the chicken)
• sesame oil (for browning the rolls in the pan)

Steps

1. 1

   Prepare the vegetables: grate the carrots, finely shred the iceberg lettuce, slice the green onions into rounds, mince the garlic, and grate the ginger.

2. 2

   Heat 1 tbsp of olive oil in a pan.

3. 3

   Cook the chicken breast in the pan, seasoned with salt and pepper, until well-browned and cooked through.

4. 4

   Cut the cooked chicken into very small pieces.

5. 5

   In a mixing bowl, combine the chicken, carrots, lettuce, and green onions.

6. 6

   Add the garlic, ginger, soy sauce, oyster sauce, and sesame oil to the mixture. Mix thoroughly to evenly distribute the flavors.

7. 7

   Dip a rice paper sheet in lukewarm water for a few seconds to soften it.

8. 8

   Place a portion of filling in the center of the softened sheet. Fold in the sides then roll tightly to form a small parcel. Repeat the process a second time with another rice paper sheet to double-wrap each roll.

9. 9

   Heat a little sesame oil in a clean pan.

10. 10

    Place the rolls in the pan and sear them for a few minutes on each side until they are golden brown and crispy.

11. 11

    Place the rolls on paper towels to remove excess oil.

12. 12

    Serve hot accompanied by soy sauce or sweet and sour sauce for dipping.

Notes

You can replace the iceberg lettuce with white cabbage if you prefer. It is recommended to double the rice paper sheets (2 per roll) to prevent them from tearing during cooking and to achieve extra crispiness.

Nutrition per serving

• main course
• chicken
• crispy
• asian
• quick
• pan-fried